Chestnut, Leek & Fennel Soup
Ingredients
- 1 kg chestnuts, boiled & peeled
- 3 leeks, sliced
- 2 onions, diced
- 1 large bulb fennel-diced
- 2 L good stock of choice
- 300 ml cream
- Ground nutmeg, seasoning
Method
1. Sauté onions in some olive oil, add sliced leeks & fennel, allow to soften for few minutes.
2. Add peeled chestnuts, sauté for few more minutes, then add nutmeg and stock and simmer for 45 mins.
3. Process in food processor until smooth or desired consistency. Add cream & season to taste. Adjust thickness with more stock or water if required.